Brunkager — traditional Danish Christmas cookies — literally translates as “brown cookies”. These wonderfully spiced cookies, with cloves taking centre stage, are slightly reminiscent of gingerbread and have been a classic Danish Christmas treat for generations. They are crisp, firm, and wonderfully snappy when bitten into — I had never tasted anything quite like them before! There are countless variations of the recipe, many of which also include raising agents, making the cookies puff up a little more during baking. Their flavour is something you first need to get used to… and then suddenly you simply can’t stop eating them ;).
Makes approximately 150 cookies.
Ingredients for Brunkager – Danish Christmas cookies
- 250 g butter
- 125 g golden syrup (homemade if possible; honey can also be used)
- 250 g muscovado sugar
- 50 g chopped almonds or flaked almonds
- 50 g candied lemon peel
- 50 g candied orange peel
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- 500 g plain flour
Place the butter, golden syrup, and muscovado sugar into a saucepan. Heat gently, stirring until the butter has melted and the sugar has dissolved. Remove from the heat and leave to cool slightly.
Transfer the cooled mixture to the bowl of a stand mixer. Add the remaining ingredients, adding the sifted plain flour last. Mix until all the ingredients are fully combined and a smooth dough forms. Remove the dough from the mixer bowl and chill briefly in the fridge. Divide into two portions. Shape each portion into a log approximately 3 – 4 cm thick, wrap tightly in cling film, and refrigerate for 2 days (or up to 1 month).
Once thoroughly chilled, unwrap the dough logs and slice very thinly using a sharp knife. Arrange the slices on baking trays lined with baking parchment.
Bake at 190 – 200°C for 5–6 minutes, watching carefully as the cookies can burn very quickly. Remove from the oven and leave to cool completely on a wire rack.
Store the brunkager in an airtight tin at room temperature.
Enjoy!
Recipe adapted from Scandinavian Christmas by Trine Hahnemann.
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